Why Are Hazelnuts Called Filberts or Cobnuts? Question: Why are hazelnuts called filberts? Hazelnuts are also known as cobnuts Answer: The most commonly accepted explanation is because hazelnuts mature on or around St. Philibert's Day, August 20. Other historians believe the term filbert derives from the German vollbart meaning full beard, a reference to the appearance of the husked shell. Although the current definition of filbert tends to refer to commercial cultivated crops of hazelnuts, the terms hazelnut and filbert are generally used interchangeably. Hazelnuts are also known as cobnuts in some areas. Other experts claim these are all different varieties of the nut, but once shelled, they are quite difficult to tell apart. More About Hazelnuts and Hazelnut Recipes: What’s in a name? Hazelnut vs. Filbert vs. Cobnut – AgriHunt Hazelnuts… one of my favorite nuts! What is the difference between a Hazelnut and a Filbert and a Cobnut?

This is a convoluted issue with a lot of history, but here is my best attempt to piece it all together: To begin with, there are between 14-18 species in the Corylus genus, depending on the botanist. All of the Corylus species are technically in the Corylaceae Family which many modern botanists are calling the Hazel family. Therefore all Corylus species produce “hazelnuts” in a general term. Shelled Hazelnuts. The name “hazel” likely comes from the Anglo-Saxon word haesel which means bonnet or head-dress. This describes the shape of the shell surrounding the nut. It is unlikely describing the color of the nut. Many hundreds of years ago, the hazel species in Britain were given the common name “filbert”. Species that were discovered by British botanists in later years were often given the common name filbert if they were a shrub and hazel if they were a tree. So where did the name “filbert” come from? There are two possible reasons for this name. The first is that the nuts mature around 22 August, a.k.a. St.

Philibert’s Day (Saint Philibert of Jumieges was a French monk). The second reason is that the husked shell of a hazelnut resembles a beard, and the German word for “full beard” is vollbart. Over time, with English influences, this word may have became “filbert”. However, no one is really sure which the real origin of the name is. With all that said, any Corylus species that have the common name “filbert” (i.e. European Filberts, Common Filbert, etc.) produce filberts, but they technically are all hazelnuts. Kentish Cobnuts… fresh and ready to eat. Now to further confuse the issue, some varieties of hazels grown in Britain are called “cobnuts”. This was based on a game kids used to play with the nuts where the winning nut was called the cob. Most cobnuts are cultivars of a variety named Kentish Cob. Cobnuts are also unique in that they are typically sold fresh, not dried. This gives the nuts a seasonal market and unique culinary uses.

To be complete in my explanation, some will say that filberts are longer and thinner, and non-filberts are shorter and more round. This is sometimes true, but is often based on species and varieties/cultivars. A selection of nuts from an unspecified and unnamed group of British trees. Note the variation on sizes and shapes… Finally, what really throws this whole naming scheme off is that people have regional preferences for what they call the nut from Corylus species. If you are in eastern North America, they may be called either filberts or hazelnuts depending on your family history. If you are in the Pacific Northwest, they are filberts to the older generation; the younger generation knows them as hazelnuts thanks to marketing starting in 1981. If you are in England or Europe, you probably call then filberts unless you specifically are speaking about cobnuts. If you are in Turkey, you probably call them hazelnuts. Of course, in Asia the local names are completely different. So there you have it. In the end, I don’t really care what they are called. These are just one of my favorite nuts! Stay tuned for more information about growing Hazels.

Frequently Asked Questions | Kentish Cobnuts Association Kentish Cobnuts Association Frequently Asked Questions When can I buy cobnuts? Cobnuts are seasonal, and are sold fresh, not dried like most other nuts. They can usually only be bought from about the middle of August through to October. Stored nuts may be available from selected larger outlets through to Christmas. At the beginning of the season the husks are green and the kernels particularly juicy. Nuts harvested later on have brown shells and husks, and the full flavour of the kernel has developed. Where can I buy cobnuts? Cobnuts can be purchased from some supermarkets, Farmers' markets, and a few good-quality green-grocers. They are also available as pick-your-own, farm gate and mail order from the outlets listed on this website. Not all are registered organic, though many nut growers use few or no pesticides. It is advisable to phone first to check on availability. How should I store cobnuts? Cobnuts are fresh, and like many other fresh foods they should be kept in the fridge, for example in the salad drawer. To prevent mould they should not be allowed to sweat. Loose husks should be removed but it is not necessary to take off every one.

Do not remove the husks if they are green and firmly attached to the nut. The addition of a little salt helps preserve the nuts. Stored correctly, ripe nuts will keep until Christmas and beyond. How are cobnuts best eaten? Cobnuts are delicious fresh on their own. They can also be eaten with other ingredients, such as in a salad; some people like to eat them with a little salt. If they are to be chopped, this is best done shortly before eating them, as they do not keep well once they have been cut. Cobnuts are also excellent roasted, which brings out their flavour. Roasted nuts can be eaten on their own, or used whole, chopped or ground to flavour pasta, meringues, fruit crumbles, cakes, cake toppings etc. To roast cobnuts, crack and shell them, then cook them on tinfoil or a baking tray in an oven heated to about 150°C, 300°F, Gas Mark 2, for an hour or so; the cooking time depends on how ripe and how dry they are. First they become soft, but do not remove them until they have hardened, but have not blackened.

They can also be cooked in a microwave oven; 4 oz of kernels will typically take 6 minutes on a high setting. What is the nutritional value of cobnuts? Cobnut kernels typically contain 12%-17% protein by dry weight, and about 10%-15% fibre. Cobnuts are very rich in vitamin E and in calcium, typically containing about 21mg and 141mg per 100g kernel (dry weight) respectively. They provide about 0.4mg and 0.55mg of vitamins B1 and B6 respectively per 100g dry weight. Can I grow cobnuts in my garden? Yes - but if you have grey squirrels they may eat them before they get ripe. They will grow in most soils that are not waterlogged. Cobnuts are largely self sterile - the pollen from a given variety cannot pollinate the female flowers of the same variety. For example, pollen from the catkins of a Kentish Cob tree cannot fertilise the female flowers of Kentish Cob, on the same or a different tree.

If you live in the countryside where there are plenty of wild hazels nearby in woods or hedges, then the pollen from these will probably pollinate your trees. Otherwise you will need to purchase two compatible varieties. Some nurseries sell 'twin' trees, with two compatible varieties grafted onto one stem. The following guidance is based on experience in south-east England and Holland, and is geared to domestic production. Advice on commercial production is available to members of the Association. Kentish Cob a reliable cropper, relatively hardy, with excellent flavour; also available as Longue d'Espagne; pollinated by Gunslebert, Cosford and Merveille de Bollwiller. This variety will grow throughout much of the UK and is recommended for domestic production. Gunslebert a hardy, vigorous and very productive variety producing medium-sized nuts; pollinated by Cosford and Kentish Cob. Merveille de Bollwiller also called Hall's Giant; a hardy, vigorous and productive variety with large nuts; pollinated by Cosford, Butler, Ennis and Kentish Cob.

Butler a large mid-to late-season nut; hardy, vigorous and a heavy cropper; a short-husked variety that de-husks freely when ripe; popular for modern commercial production; pollinated by Ennis, Merveille de Bollwiller. Ennis a very attractive large round nut with a superb flavour, but tendency to produce a significant proportion of blank nuts limits commercial value; pollinated by Butler, Merveille de Bollwiller. Cosford this is one of the best-flavoured varieties, with thin-shelled nuts, but it is not a heavy bearer; pollinated by Gunslebert, Merveille de Bollwiller, Kentish Cob. How do I protect my cobnut trees from grey squirrels? It is almost impossible to protect cobnuts from being eaten by grey squirrels. Commercial growers obtain a crop because they have so many trees that the grey squirrels cannot eat all the crop before it is ripe. Some parts of the country do not have grey squirrels, for example areas with few or no trees, and Scotland. Do I need to prune cobnut trees to get a crop? No.

If you do not prune your trees they may grow up to 5-7 metres high, but you should still get a crop of nuts. However, you will not be able to pick the nuts until they are fully ripe and ready to fall to the ground if the branches are shaken. If you prune the trees, the nuts will be larger and better quality, and you will be able to pick the nuts earlier if you like them at the early, 'green', stage. Advice on how to prune cobnut trees is given in our booklet 'Pruning Kentish Cobnuts' . The Association also runs annual training courses on cobnut pruning. About Kentish Cobnuts | Potash Farm Login About Kentish Cobnuts Nuts are an ancient, natural and nutritious food which have been grown in Britain since time immemorial. During the Tudor period their cultivation on a properly managed basis was evident and formed the foundation upon which the Victorians planted a large number of cob nut orchards, called plats, resulting in some 7000 acres being grown by the turn of the century.

The predominant nut grown was the Kentish cobnut, a type of cultivated hazelnut, bred in 1830 by a Mr Lambert of Goudhurst in Kent. The Kentish cobnut is a larger nut than a hazelnut and has a different and distinctive flavour of its own. The Victorians considered the Kentish cobnuts a form of delicacy and would eat them as an accompaniment to after dinner port. Regrettably the Kentish cobnut had been in decline for some decades and only about 250 acres are still grown today. Most of the remaining productive plats are seventy five to a hundred years old and are managed in a similar way to other fruit orchards in the county. Potash Farm Plantation is just this. A Kentish cobnut is a type of hazelnut, just as a Bramley is a type of apple. Unlike most other nuts, cobnuts are sold fresh, not partially dried. They are usually in season from the end of August through to October, but stored nuts may be available from selected outlets through to Christmas. At the beginning of the season the husks are green and the kernels particularly juicy.

Nuts harvested later on are ripe, have brown shells and husks, and the full flavour has developed. Cobnuts are sold fresh, and like many other fresh foods they keep well in the fridge, for example in the salad drawer. They should not be allowed to sweat. Husks should be removed if loose but it is not necessary to take off every one. The addition of a little salt helps preserve the nuts. Stored correctly, ripe nuts will keep until Christmas and beyond. Unshelled cobnuts may also be frozen, although they may lose their crispness. Cobnuts are delicious fresh, for example on their own or in salads. Some people like to eat them with a little salt. They are also excellent roasted, which brings out their flavour. Roasted nuts can be eaten on their own, or used whole, chopped or ground to flavour pasta, meringues, crumbles and cakes etc. To roast cobnuts, crack and shell them, then cook them on tinfoil or a baking tray in an oven heated to about 150C, 300F, Gas Mark 2, for an hour or so the cooking time depends on how ripe and how dry they are.

First they become soft, but do not remove them until they have hardened. Be careful not to let them burn. They can also be cooked in a microwave oven. Cobnut kernels typically contain 12% - 17% protein by dry weight, and about 10%-15% fibre. Cobnuts are very rich in vitamin E and in calcium, typically containing about 21mg and 141mg per 100g kernel (dry weight) respectively. They provided about 0.4mg and 0.55mg of vitamins B1 and B6 respectively per 100g dry weight. Most cobnuts are grown in Kent, but there are commercial orchards throughout the country. Cobnuts can be purchased through Farmers' Markets, pick-your-own, mail order, or some supermarkets and greengrocers. You can grow cobnuts in your garden, but the grey squirrels may eat them before they are ripe. Cob - definition of cob by The Free Dictionary Cob - definition of cob by The Free Dictionary 1. A corncob: corn on the cob. 2. A male swan. 3. A thickset, stocky, short-legged horse.

4. A small lump or mass, as of coal. 5. A mixture of clay and straw used as a building material. [Probably from obsolete cob, round object, head, testicle.] cob 1. (Zoology) a male swan 2. (Breeds) a thickset short-legged type of riding and draught horse 4. (Recreational Drugs) short for corncob , corncob pipe , cobnut 5. (Plants) Brit another name for hazel 1 6. (Mining & Quarrying) a small rounded lump or heap of coal, ore, etc 7. (Building) Brit and NZ a building material consisting of a mixture of clay and chopped straw 8. (Cookery) Also called: cob loaf Brit a round loaf of bread vb, cobs, cobbing or cobbed (tr) informal Brit to beat, esp on the buttocks [C15: of uncertain origin; probably related to Icelandic kobbi seal; see cub] cob cobb n (Animals) an archaic or dialect name for the greater black-backed gull (Larus marinus).

See also gull 1 [C16: of Germanic origin; related to Dutch kob, kobbe] cob What Are British Cobnuts and How Do I Use Them? By Elaine Lemm Updated September 08, 2016. Every autumn beautiful, unusual small nuts appear in the British larder. They are not dissimilar to a hazelnut, but should not be mistaken for them; the Cobnut is a nut in its own right. They are super-delicious fresh but can also be dried and eaten later in the season. They are sweet and when fresh have a coconut-like flavour. What is a Cobnut? Cobnuts, filberts, hazelnuts are all varieties of the Corylus family. They grow in Britain and can be found fresh from early autumn, or dried and processed for using year round. Cobnuts are very distinctive in their pretty, downy cover which, when fresh, is easy to remove as is the shell of the young nut. Once they begin to dry the shell toughens yet will still only need a sharp tap to break.

When young, the green cobnuts have a taste very similar to coconut and as they mature and become golden, they are much sweeter and juicier. They are also delicious to eat fresh from the shell when young; once a little older use them to eat or cook as with hazelnuts. continue reading below our video Why the Vitamix is Way Cooler Than You Even Thought Where Do Cobnuts Come From? Cobnuts come mainly from Kent in southern England where they were introduced in the 19th century, hence they are often commonly known as a Kentish Cobnuts. What Varieties of Cobnuts Are There? Purple Filbert Merveille de Bollwiller (also called Hall's Giant) Kentish Cob Ennis What Can I Use Cobnuts For? Think hazlenuts and substitute ripe cobnuts and away you go. Always chop cobnuts at the last minute, they go stale if chopped too soon. Suggestions for Cooking and Eating Cobnuts Any recipe which calls for hazlenuts will work. You can eat Cobnuts chopped into salads, on their own, in a streusel topping , or a crumble.

Crumble Cobnuts into a meringue mixture or use in a pesto sauce and a lovely alternative to pine nuts or even replace almonds in a classic macaron recipe . Cobnuts are an exciting and alternative ingredient to use in your cooking. They are also delicious to simply eat like any other nut. Are Cobnuts Healthy? Yes, they most certainly are. Cobnut kernels typically contain 12% - 17% protein by dry weight, and about 10%- 15% fibre. They are very rich in vitamin E and in calcium, typically containing about 21mg and 141mg per 100g kernel (dry weight). They provide about 0.4mg and 0.55mg of vitamins B1 and B6 respectively per 100g dry weight (source, UK Cobnuts). Alternate Spellings: Kentish Cobnuts, filberts, hazlenuts Hazelnuts or filberts nutrition facts and health benefits Custom Search Hazelnuts nutrition facts Hazelnuts are sweet, and incredibly nutritious edible kernels from the "birch" or Betulaceae family of trees.

“Filbert” (C.maxima) is similar in kind, and related to the common hazel but only differing in having its nut totally covered by its tubular involucre. In Britain, both of these nuts are in general enjoyed as "cobnuts." Scientific name: Corylus avellana. The hazel is a small deciduous tree originated in southern Europe and Turkey. It is now being cultivated in many regions of the world, including USA as an important commercial crop. Hazelnuts. Photo courtesy: katerha Hazel tree begins producing fruits about three years after plantation. During each spring season, the tree bears attractive inflorescence (catkins) consisting of clusters of monoecious (single sex) flowers arranged closely along its central stalk which subsequently develop into fruits by autumn. Fiberts, shelled-close up view. Photo courtesy: katerha Hazels appear in clusters. Each nut is held inside the short leafy involucre or "capsule" enclosing about three-quarters of the kernel. Each yellow-brown color kernel is roughly spherical to oval in shape, about 1.5-2 cm long and 1.2 -2 cm broad, featuring a light scar at its base.

They generally fall out of this leafy involucre or capsule once ripe about 7-8 months after pollination. Hazelnut oil, extracted from the kernels, has been used in as base or carrier oil in medicine, and in aromatherapy. Health benefits of Hazelnuts Hazelnuts are very high in energy and loaded with numerous health-benefiting nutrients that are essential for optimum health. 100 g nuts carry 628 calories. They are rich in mono-unsaturated fatty acids like oleic as well as essential fatty acid, linoleic acid that helps lower LDL or bad cholesterol and rise HDL or good cholesterol. Research studies suggest that Mediterranean diet plentiful in monounsaturated fatty acids help to prevent coronary artery disease, and strokes by favoring healthy blood lipid profile. The nuts are rich in dietary fiber, vitamins, and minerals and packed with numerous health promoting phyto-chemicals. Altogether, they help protect from diseases and cancers. Hazels are exceptionally rich in folate, which is a unique feature for the nuts. 100 g fresh nuts carry 113 µg; that is, about 28% recommended daily intake of this vitamin.

Folate is an important B-complex vitamin that helps prevent megaloblastic anemia, and most importantly, neural tube defects in the newborn. Good news for the expectant mothers! Hazel nuts are an excellent source of vitamin E; contain about 15 g per 100 g (providing 100% of RDA). Vitamin E is a powerful lipid soluble antioxidant required for maintaining the integrity of cell membrane of mucusa and skin by protecting it from harmful oxygen-free radicals. The nuts, like in almonds , are free from gluten, and therefore, safe alternative food sources that can be employed in the preparation of gluten-free food formulas for gluten-sensitive, wheat allergic, and celiac disease patients. Besides being rich in folates, they are packed with many other important B-complex groups of vitamins such as riboflavin, niacin, thiamin, pantothenic acid, and pyridoxine (vitamin B-6). They are rich source of minerals like manganese, potassium, calcium, copper, iron, magnesium, zinc, and selenium. Copper and manganese are essential co-factors for anti-oxidant enzyme, superoxide dismutase. Iron helps prevent microcytic-anemia.

Magnesium and phosphorus are important components of bone metabolism. Hazelnut oil has nutty aroma and has excellent astringent properties. It helps keep skin well protected from dryness. The oil has also been used in cooking, and as “carrier or base oil” in traditional medicines in massage therapy, aromatherapy, in pharmaceutical and cosmetic industry. Selection and storage Hazelnuts can be available in the market year around. In the stores, several different forms of hazels can be sold such as shelled, unshelled, salted, sweetened, or ground, etc. Try to buy unshelled (with the outer shell) raw nuts instead of processed ones. The nuts should feature bright brown-yellow color, compact, uniform in size and feel heavy in hand. They should not feature any surface cracks, molds, and spots and free from rancid smell. Unshelled hazels can be stored in cool dry place for years. Store shelled (without their outer coat) nuts, however, inside an airtight container and place in the refrigerator to avoid them turn rancid. Culinary uses Hazelnuts are eaten on its own, roasted, salted, or sweetened.

Hazels as well as filberts are nutty yet pleasantly sweet in taste. Here are some serving tips: Cake with hazelnut praline. Photo: jules Hazels are widely used in the confectionery, as an addition to chocolates, biscuits, sweets, and cakes. They are also used to make hazelnut butter, which is popular alternative for peanut allergy sufferers. It is also less salty in taste. It contains, however, more fat content than soy or peanut butter. Safety profile Hazelnut allergy is a type-1 (Ig-E mediated) hypersensitivity response in some people to food substances prepared with using these nuts. In general, the allergic reaction may be more commonly precipitated on exposure to tree pollen. The allergic symptoms, known as "oral allergy syndrome," may include itchiness around lips, tongue and throat followed by swelling of lips and throat leading to breathing difficulty. Oftentimes, cross-reactions to certain other nuts, seeds, fruits, and vegetables are common. Individuals with known hazel nut allergy are, therefore, advised to avoid any food preparations that contain hazel nut products. Why Are Hazelnuts Also Called Filberts?

| Serious Eats Why Are Hazelnuts Also Called Filberts? 14 [Photograph: Rachel Garbade] Hazelnuts are a staple in European confections and baked goods, as well as an ingredient in Fererro's popular Nutella spread. But hazelnuts have another popular name—filberts. How did that happen? The most widely believed story explaining this second name is steeped in religion. The feast day of St. Philbert, a French saint, falls on August 20th. That also happens to be peak harvest time for hazelnuts, which traditionally mature in late August. So people started applying the saint's name to the nuts that were in season on his feast day. Hazelnuts have even more aliases in the US: some people call them cob nuts, and still others simply call them hazels. Oregon grows 98% of hazelnuts produced in the US—but only a fraction of the world's supply of hazelnuts are grown here; the vast majority of hazelnuts are grown in Turkey, Spain, and Italy. In honor of St. Philbert's Day: Do you ever cook or bake with hazelnuts?

About the author: Lee Zalben was a PB&J-loving kid that grew up to be the founder and president of Peanut Butter & Co. which began as a Greenwich Village sandwich shop serving nothing but peanut butter sandwiches and expanded to include the now-famous line of all natural flavored peanut butter. Lee is a graduate of Vassar College and enjoys traveling the world in search of interesting foods made with peanuts, tree nuts, and seeds. When he's not working, eating, flying, or writing, he enjoys scuba diving and training elephants. Lee Zalben Founder & President of Peanut Butter & Co. Hazelnut meaning in Hindi - Meaning of HAZELNUT in Hindi - Translation Share Meaning with Friends Information provided about Hazelnut: Hazelnut meaning in Hindi : Get meaning and translation of HAZELNUT in Hindi language with grammar,antonyms,synonyms and sentence usages. Know answer of question : what is meaning of Hazelnut in Hindi dictionary? Hazelnut ka matalab hindi me kya hai (Hazelnut का हिंदी में मतलब ).

Hazelnut meaning in Hindi (हिन्दी मे मीनिंग ) is पहाड़ी बादाम.English definition of Hazelnut : any of several shrubs or small trees of the genus Corylus bearing edible nuts enclosed in a leafy husk Tags: Hindi meaning of Hazelnut, Hazelnut meaning in hindi, Hazelnut ka matalab hindi me, Hazelnut translation and definition in Hindi language.Hazelnut का मतलब (मीनिंग) हिंदी में जाने | Explore HinKhoj Hindi Dictionary Bulk Filberts (Hazelnuts) • Buy in Bulk By The Pound • Oh! Nuts® You've reached the end of the collection Filberts (Hazelnuts) What do we know about filberts (Hazelnuts) (Hazelnuts) in history? Carbonized filbert shells were discovered in 1972 in an archaeological excavation near Pompeii, in a site destroyed by the eruption of Mount Vesuvius in 79 A.D.

We know that the filbert nut was exported from regions near the Black Sea at least 2,000 years ago. It is, in fact, one of the oldest cultivated plants of Europe, having been grown for many centuries in Turkey, Italy, Spain, France, Germany and England. By the eleventh century, filberts (Hazelnuts) were traded in the markets of Genoa. In 1773 filbert nuts were brought into Russia, and exchanged for leather and velvet. The International Exhibition in London displayed Turkish filberts (Hazelnuts) in 1851. filberts (Hazelnuts) are also known as hazelnuts. The nut-bearing hazel has long been associated with mystic rites and the occult. In ancient Rome, hazel torches were burned during the wedding night as a token of fertility and to ensure a happy marriage. A forked divining rod, made from the Y-shaped branch of a hazel, was regarded in remote times as a tool for finding buried treasure. During the Dark and Middle Ages, the hazel rod was used in attempts to detect underground streams of water and unseen veins of precious metals.

There are references to the hazelnut in Shakespeare?s works. And even today, dowsing enthusiasts employ rods made from hazelnut wood. What is the best climate for cultivating filberts (Hazelnuts), and where is it found? filberts (Hazelnuts) require mild winters, warm springs and cool summers. They absolutely cannot tolerate late freezes. Mostly they grow near bodies of water which moderate the climate. Thus, there are four limited geographical regions in the world where filberts (Hazelnuts) are produced today. Approximately 70% of all filberts (Hazelnuts) grown come from small Turkish farms bordering the southern coast of the Black Sea. Another 20% grows in the coastal regions of Italy, 7% grows in Spain?s Mediterranean coastal areas, and the remaining 3% is produced in the coastal valleys of Oregon and Washington, in the Pacific Northwest of the United States. What types of filberts (Hazelnuts) grow in the United States? There are two species of filberts (Hazelnuts) indigenous to North America.

One is the American filbert located primarily in the East, and the other is the beaked filbert, which ranges from the Atlantic to the Pacific. Both are small, hardy, shrubby trees or bushes. The nuts from these species are small, with thick shells, and they are of inferior quality. They are mainly used as food for wildlife, and not for human consumption. In the western United States, the Corylus nut is known as filbert, while in the East it is referred to as hazelnut. It also sometimes used to be called ?cob nut?. Generally speaking, all of these names are used interchangeably. The tasty filbert of commerce that is cultivated in the United States comes from European stock. In 1629 filberts (Hazelnuts) were included in a selection of seeds sent to the Massachusetts Company. By 1771 filbert plants were being offered for sale in New York, in William Prince?s nursery catalog.

Although attempts were made to grow filberts (Hazelnuts) in the northeastern United States, as well as the Midwest and the South, they mostly failed, due to one or another of the following reasons: a filbert blight, winter killing of the catkins (pollen producing organs), winter killing of the trees themselves, or unsuitable soil conditions. In the northeastern United States, filberts (Hazelnuts) bloom in the early spring. Their catkins start to develop in the first warm days. If the bloom is followed by some frigid nights, the flowers die and there will be no nuts. In 1871 Felix Gillet, a French barber who established a plant nursery in California, introduced the cultivated varieties of filberts (Hazelnuts) to the West Coast of the United States. He accurately foresaw that filberts (Hazelnuts) would thrive in the maritime coastal valleys of Oregon and the neighboring state of Washington. Oregon produces about 97% of the United States tonnage, while the remaining 3% comes from Washington. How are filberts (Hazelnuts) cultivated in the United States?

In the United States 85% of the filbert production comes from a single cultivar, Barcelona, while 5% comes from its pollenizer, Daviana. Recently Barcelona has been replaced by a superior cultivar named Ennis, while Daviana has been replaced by an exceptional pollenizer named Butler. The recommended spacing for filbert orchards vary, ranging from 15 feet by 15 feet to 20 feet by 10 feet. Every sixth tree in every third row is a pollenizer. This provides uniform pollination in a ratio of one pollenizer to 17 main crop trees. It is not necessary to introduce bees to the orchard, because filberts (Hazelnuts) are pollenized by the wind. Under favorable conditions, the filbert orchard can be productive for 50 or 60 years, after an initiation period of five years. A good harvest is considered two thousands pounds of dry in-shell filberts (Hazelnuts) per acre. If there is a heavy crop one year it is usually followed by a light crop the next year. The normal growing pattern of the European filbert is to produce suckers, so that it becomes a multi-stemmed shrub.

In the United States the season-long production of suckers would be a nuisance; consequently American growers train their filbert trees to a single trunk. In 1928, the U.S. Department of Agriculture started researching nuts in a laboratory especially set up for this purpose in the Pacific Northwest. Another change has recently been introduced into filbert orchards. The former methods of tilling the soil by tools has been replaced with new methods of soil management, involving chemical herbicides in the row and mechanical weed control in the aisles. This results in a firmer harvest surface than that obtained by harrowing the ground. In Oregon, the harvest begins towards the end of September, or in early October. With good weather and modern harvesting equipment, an experienced crew of five workers can harvest about two hundred acres in 10 days. Mechanical sweepers gather the nuts, which are then picked up in bins. The nuts are taken to be washed, cleaned and dried to about 8% moisture content. Then the filberts (Hazelnuts) are sold to consumers in the shell, or to bakers and salters in shelled form. filberts (Hazelnuts) grown in Oregon and Washington are larger than those produced in Europe.

There is a growing export demand for these ?giants? and ?jumbos?. In the past the greatest demand was for the smaller sizes. Since the U.S. imports about 45% of the filberts (Hazelnuts) that it consumes annually, there is room for expansion, and a bright future is in store for the Oregon and Washington filbert industries. How did filbert production develop in Turkey? In the mid 1800?s Turkey began making serious efforts to increase its production and export of filberts (Hazelnuts). A Turkish company, formed in 1879, engaged in a thriving export business for several years. However, as a result of military conflict with Crete, several large nut shipments were lost at sea in 1903, and the firm went bankrupt. Although Turkey has had to contend with endless wars, economic depressions and violent government changes, it has managed to gradually increase its filbert production and export. Thus, Turkey is the world?s leading filbert producer, despite its primitive agricultural techniques. How does filbert cultivation in Turkey differ from that in the United States?

The main difference lies in the machine-oriented methods employed in the U.S., as opposed to the manual labor practiced in Turkey. Also, in the United States, filbert trees are planted in straight rows, and each tree is trained to grow with a single trunk to permit mechanical cultivation. In Turkey, filberts (Hazelnuts) grow on multi-trunked shrubs, set in rocky, steep hillsides, in clumps of four or five bushes in a five-foot circle. The bushes are often the result of chance seedlings taking root. Each bush has several stems about 12 to 16 feet high. The stems are permitted to grow for about thirty years or so, then they are removed to make way for younger stems. There are no regular filbert orchards in Turkey. Bushes are planted unevenly and haphazardly in the steep, stony terrain to avoid crags, boulders and other obstacles. Goats are frequently grazed among the filbert bushes to control weeds. The Turkish peasant generally allows nature to take its course, and uses hand tools and manual labor for tilling. In the United States most filberts (Hazelnuts) are harvested following their natural drop to the ground.

The filbert industry is mechanized from start to finish, from the time the hole is dug to plant the young tree, to the point when the nuts are machine-harvested from the ground. Because the filbert seedlings do not grow true to type, and the filbert is difficult to graft, a procedure called ?layerage? is used in Oregon. Year old stems of the desired filbert cultivar are bent into the soil and out again so that the tip is above ground and the U-shaped portion under ground. During the growing season roots are formed on the underground part of the stem. The new layered tree is severed from the parent tree in November and dug in December. Layerage is a slow method of propagation, but it produces a well-rooted tree large enough for orchard planting. In Turkey the filberts (Hazelnuts) are hand-picked off the bushes by women, old men, girls and boys, with baskets hanging from their sides. And yet, despite its primitive methods, Turkey has managed to increase its recent domination of world filbert production, as is apparent from the following statistics. Consider that 2,200 pounds equals one metric ton.

In 1966, Turkey produced 190,000 tons while about 11,100 tons came from the United States. In 1979, when the total world production of filberts (Hazelnuts) was 410,00 metric tons, 290,000 tons came from Turkey, while only 11,800 tons were produced in the United States. How did Turkey manage to increase it filbert production so dramatically? Mostly by devoting more acreage to growing filberts (Hazelnuts). It is estimated that in Turkey there are roughly two hundred and forty filbert bushes per acre, compared with one hundred and eight filbert trees per acre in Washington and Oregon. It is difficult to calculate the precise acreage devoted to filberts (Hazelnuts) in Turkey, as there are no real statistics available.

Nevertheless, we can safely assume from the information we do have, that almost 600,000 acres of filberts (Hazelnuts) are planted in Turkey, while in the United States just 24,000 acres are devoted to filberts (Hazelnuts) (in Washington and Oregon). In fact, the United States actually imports about 4,000 tons of filberts (Hazelnuts) from Turkey each year. How are filberts (Hazelnuts) processed in Turkey? After the filberts (Hazelnuts) have been picked in the husk on the Turkish hillsides, they are transported to central locations to be dried in the sun. Sometimes they are dried in heated buildings. Then the husks are removed, either manually, by beating them lightly with thin rods or slender shoots taken from the filbert bushes, or by husking machines. Shells are cracked between revolving millstones or similar equipment. Blowers remove the shells. The kernels are screened, graded by size, sorted and bagged for export. The nuts are classified according to the region where they were collected.

Round nuts are preferred in shelling, since they are less prone to damage during cracking than pointed ones. Europeans prefer shelled filberts (Hazelnuts) over unshelled; about 80% of Turkish filberts (Hazelnuts) are sold in shelled form for use in the manufacture of candy and baked goods. Hardly anything goes to waste in the Turkish filbert industry. Broken but edible nuts are used in the extraction of edible filbert oil. Rancid and inferior nuts are made into industrial grade filbert oil. The combustible trash from the bushes, husks and shells is used for fuel. How are filberts (Hazelnuts) grown in Italy? In Italy, too, most filberts (Hazelnuts) grow near the sea. In this case, it is the Mediterranean. The industry is located mainly in Campania and Sicily, though there are also filbert plantings in the north, as well as in locations near Rome. In Italy the filbert bushes are planted at more regular intervals than in Turkey, though they frequently also consist of several stalks planted in a clump. Perhaps it is due to the warmer climate that Italian yields are higher than Turkish yields.

Possibly, the higher yields may be attributed to greater use of fertilizers and more fertile soil. During filbert harvesting in Italy, the bushes are beaten with canes and the nuts picked off the ground. Many of the Italian orchards are farmed by tenants, in the absence of their landowners, who may be urban professionals or business people. These tenant-farmers give two-thirds of the crop to the owner, and keep one third for themselves. In the past, Italy has produced about 80,000 tons of filberts (Hazelnuts) annually. This amounts to one-fifth of the total world production. Italy exports filberts (Hazelnuts) to Germany, France and the United Kingdom. How are filberts (Hazelnuts) grown in Spain? In Spain most filberts (Hazelnuts) are produced in the low-lying plains of the northeastern province of Tarragona. Some filberts (Hazelnuts) are grown on the moist hillsides of Barcelona and Oviedo.

The Spanish filbert orchards in Tarragona are usually planted in regular rows, fifteen to twenty-five feet apart, with only one bushy shoot per location, instead of in clumps as in Turkey and Italy. In other parts of Spain, however, clump planting is still common. Filbert plantings are routinely irrigated in Tarragona, as well as in other Spanish areas where the soil is poor and rocky. Spain is the third largest producer of filberts (Hazelnuts); its produces about 20,000 tons annually. Most of its filberts (Hazelnuts) are exported to France and Switzerland. filberts (Hazelnuts) are used in Spain itself in the nougat and candy industry. An interesting note: in traditional Spanish herbal medicine filberts (Hazelnuts) are recommended as a cure for enuresis (bedwetting). The patient is simply required to eat twelve filbert nuts just before retiring for the night. What is the recommended method for storing and enjoying filberts (Hazelnuts)? filberts (Hazelnuts) taste best when they are slightly toasted. The skin is thin, and not at all bitter.

In fact, some people prefer using the filbert nut together with its skin. However, if you wish to remove the skins, you can spread filberts (Hazelnuts) in a shallow pan and toast them in a 275°F oven for about twenty minutes, or until the skins crack. Then, while the nuts are still warm, rub them between your hands until the skins come off. filberts (Hazelnuts) can be ground, chopped and sliced, according to preference. They should be stored in properly sealed plastic bags or glass jars for optimum flavor. Under these conditions they can keep for about one year at room temperature, or two years if refrigerated or frozen. They should, however, be brought to room temperature in a well ventilated area so as to prevent the drawing of moisture, which would cause mold and rancidity. Join Our Email List

Question: Sometimes called a cobnut or a filbert, what is it?
Answer: Hazelnut